Cantonese Braised Beef

I was going to make a hearty Goulash when I ordered in my beef, but suddenly I felt like having a hearty Chinese dish instead. Here it is my Braised Beef Cantonese style.

Ingredients:

500g diced lean Beef

1 red Onion, sliced

5 cloves of Garlic, minced

1 inch of Ginger, sliced

1 stalk of Lemongrass

1 Cinnamon Stick

2 Cloves

2 Bayleafes

1 Black Cardamon

2 Green Cardamon

2 Star Anise

500 ml Chicken Stock

2 tbs Soy Sauce

2 tbs Shao Shing Rice Wine

1 tbs Oyster Sauce

A sprinkling of White Pepper

In a dry pan toast the dry aromatics (Cinnamon stick, Cardamon, Cloves, Star Anise) lightly. Add a tiny bit of Vegetable oil and toss in the sliced Onion. Cook gently until softened and turning slightly brown. Next add the Garlic and Ginger and stir until they are fragrant also.
This dish is a lot about smell. Let the aromas guide you to when the next stage is.

The Beef goes in next and is stirred just until it gets a little colour.

Finally all the other ingredients go in, bring everything to a simmer, cover and cook low and slow until the beef is tender, about 2-3 hours.

If you have a slow cooker this would be a great dish to use it for.

 

Serve over Rice or Noodles with some green Veg on the side. I actually waited until the next day to eat my dish as the flavours intensify and deepen overnight.